Pages

Thursday, June 21, 2012

Man Pleasing Chicken (Applies to Moms, Women or Wives, too)

For those of you who haven't jumped on board with Pinterest, I'll give you fair warning-- Pinterest can become a time drain. It's a fun one, but I've had to detox myself--considerably-- from my addiction. Seriously. Never heard of Pinterest? Pinterest is, a website that has an infinite number of mouthwatering photos that countless fellow food lovers (myself included) have "pinned" onto our personalized "boards". Essentially, it's my way of, categorically, saving recipes onto my bucket lists "boards". I've also discovered some great food blogs, this way.

I won't live long enough to make all the recipes that I've pinned, but I'm slowly working my way through them. It's interesting how one particular Pinterest photo can make a recipe go viral. My own "Best Meatloaf Recipe" received 25,000 hits in one day! This chicken recipe became a hit with Pinterest, and the original blogger is "Witty in the City". (The recipe was adapted from the "I Love Trader Joe's Cookbook"). "Witty" has received over 400 comments for that recipe! After making it, I can see why. It's that good.

You only need three ingredients, plus chicken. Fortunately, I always have those ingredients on hand: Maple syrup (not pancake syrup), Dijon Mustard and Rice Wine Vinegar. Fresh rosemary makes a perfect garnish. The name of the recipe speaks volumes. I've made this recipe three times, already, because my men love it.

The original recipe uses 1/2 cup of Dijon mustard, 1/4 cup of maple syrup and 1 Tablespoon rice wine vinegar. Dijon mustard can be overpowering, in my opinion and I wanted the maple syrup to shine through--- so I used 1/4 cup Dijon mustard and 1/2 cup maple syrup. Love.

Round #1: I used chicken thighs, bone-in. After seasoning the chicken with salt & pepper, I poured the sauce over the chicken, and coated it.

In a 450F preheated oven, I baked the thighs, basting them with the sauce halfway through, until it reached 165F-- about 30 minutes. Garnish with fresh chopped rosemary, and it's perfect!NOTE: There was a lot of fat on the surface, that I carefully drained out. Served with brown rice, it was a big hit at the dinner table. My men spied my plate, hoping for more.

ROUND TWO:

Chicken thighs, skin-on, bone-in: Using a little olive oil, I seared them until golden brown, then drained the fat and baked them at 450F. I got less fat, and delicious.

ROUND #3: I used boneless, skinless chicken thighs. I still got a little fat on the surface, but nobody complained. I also started lining my baking dish with foil, for easier cleanup. So far, this has been my favorite version-- boneless thighs. Just pour sauce over 'em, bake it and enjoy. Our favorite side dish is brown rice.

TASTING NOTES: No matter how you choose to prepare this recipe, it's going to be good. I no longer measure when I make the sauce. Adjust the flavor to your taste buds liking, to balance the Dijon to Maple ratio. I think this sauce would be delicious with pork chops, and I'm going to test that theory. This is the perfect quick meal to make, after a long day at the office. Pssssssssst, I made the pork chop version and you can see them here.http://foodiewife-kitchen.blogspot.com/2013/03/mustard-maple-glazed-pork-chops.html

Today, I need to get busy packing and doing last minute chores, as Craig and I are flying to Bozeman, Montana to spend eight days exploring Yellowstone National Park, and the Grand Tetons. I have a busy day ahead of me, so I'm staying off Pinterest! I don't need a time-drain! I might post more recipes, if I can. If I don't, it means we are too busy exploring the beauty of Montana and Wyoming!

A printable recipe card is at the very bottom of this post. Or, click here if you can't see it.

I'm going into the kitchen right this minute and take some chicken thighs out of the freezer. I love dishes like this and bet the leftovers are good too. Have a wonderful time in Montana, Debby. I'm looking forward to pictures.

Pinterest is such a black hole of wonderful visions that I only go there once a week and set a timer for 2 hours. If I didn't I'd be lost there forever. Your photos look scrumptious. What an easy recipe and I agree that pork would be equally yummy! Thanks for sharing.

Debby - You are too funny about Pinterest...ha ha. I'll never live to make all the recipes I want to make either :) I have this man pleasing chicken pinned too it's one I know I will definitely make. I'm a total fan of both maple syrup and mustard. This looks amazing!!

Also, I got my package today with the danish dough whisk. Please don't ever feel the need to apologize. I know how it is, believe me. Anyway, thanks so much for the whisk. It's really cool. Can't wait to use it.

This is a wonderful recipe with a balance of flavors that makes it one I will keep making, over and over. Thanks for inspiring my Sunday night supper!

Just a question - each time I come to your site now there is an overlay making it hard to read your text/see the pics, and the ad is from PhotoBucket. Did something change on your site specs? Have never had this happen at any food blog site I visit. I love your site and recipes aso don't want to miss out.

I'm going to try these real soon......looks so delicious and I love the flavor combination.Ihaven't given in to Pinterest yet-I'm afraid I'll get addicted and I don't have that much time! :)Hope you have a wonderful trip!

My mouth was watering reading this post!! Can't wait to try. I also wanted to let you know that I nominated you for the "Versatile Blogger Award" because I love your content and versatility - http://foodforthefresh.blogspot.com/2012/06/versatile-blogger-award.html

I made this dish a couple of nights ago, it was delicious. I cut the amount of mustard in half after reading comments about it being too mustardy. The sauce is so good we spooned it over our rice too. This recipe is a keeper and so easy.

Cheryl, thanks for the feedback. Yes, I do recommend being careful with the mustard. I cut back on mine, so the maple syrup would shine through. I've made this several times,and my men sure do love it!

I'm just wondering if anyone has tried making this with bone-in, skin-on, chicken breasts. That's what I have available for tonight's dinner and I didn't know if they would come out as good since the meat isn't the dark-ish meat of the thighs. Thanks!

I finally tried this recipe tonight with chicken breasts (I just kept them covered in foil for the first half of cooking). I can firmly say this recipe pleased my children (7, 4, and 1) as much as their father. Definitely going onto my list for a big freezer cooking session this week. Thank you for the consistently reliable recipes!

I made this tonight and while it is delicious mine is as pale as a ghost. Well Maybe just a little yellow. Does this picture really go with this recipe?I think it is wonderful when you share your recipes and I think if someone else wants their recipe known they should get their own blogs. Suggestions and comments are good but complete overwrites are not. I hope I did not go over the line myself.

Dear Anonymous,I wonder if you'll come back and check on my response. I always provide my email, so you don't have to hide behind the cloak of anonymity. First, I can assure you that all of my photos are the real deal. Yes, this is how the chicken really turned out. Why yours turned out pale as a ghost, I have no idea. Did you pat the chicken dry?Second, I'm puzzled by what your implications are about having a recipe overwrite? What does that mean? Are you suggesting I'm stealing a recipe just to be known? I don't get it. I never take credit for a recipe that I didn't develop 100% by myself. I always disclose my recipe source, because it's the right thing to do.Starting one's own blog is fun, and can be challenging. We bloggers put a lot of time into what we do. I do it, because I enjoy it. Except, it also leaves me a target for criticism, but there you go.

Deb,I am making this for the umpteenth time tonight, it's so good and so easy........I used apple cider vinegar and grainy country Dijon mustard with fresh rosemary. Great with skin on thighs or without.

It's a weeknight lifesaver!

I am laughing at that anonymous commenter regarding photos/recipe and "overwrite". People are such dopes, it's sad.

Welcome!

Welcome to my internet kitchen. Please, sit back and relax, and watch me make delicious food and bakery recipes. Most of my recipes are simple, flavorful meals-- and a few baked treats. I focus on using fresh, seasonal ingredients and I try to avoid using boxed mixes and processed foods. I'm having fun learning how to cook like my grandmother once did-- from scratch! I hope that my step-by-step photos will inspire a timid cook to try them. Even if you're a seasoned cook, hopefully you'll learn a new tip or two.

If you have any questions,or just want to say "hello", please feel free to email me: foodiewife@gmail.com

Join Me On Facebook

Please respect my photo's copyrights!

Please be courteous. Don't steal my content!

Unfortunately, I am finding that my photos are being copied and used on other blogs. This makes my otherwise cheerful personality, very unhappy.If you'd like to use one of my photographs, all you have to do is email me at foodiewife@gmail.com. Please, do not use my photographs to represent a recipe that isn't mine, and without linking it back to me. Failure to use my work without my permission is copyright infringement. Thank you!

Looking for a specific recipe? Start here:

Loading...

Subscribe via Email

Enter your email address:

Please start your Amazon shopping here. I receive a small commission, at no extra cost to you!

Perfect Potatoes Au Gratin

Italian Easter Ricotta Pie

Grab A Button

Do you "Pinterest"?

Privacy Policy

This policy is valid from 30 August 2014

This blog is a personal blog written and edited by me. This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

The compensation received will never influence the content, topics or posts made in this blog. All advertising is in the form of advertisements generated by a third party ad network. Those advertisements will be identified as paid advertisements.

The owner(s) of this blog is compensated to provide opinion on products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for our posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.

This blog does not contain any content which might present a conflict of interest.